Feast Magazine and The Beauty of the Spork

Over the last few months I have continued to extend my editorial client list which now includes Feast Magazine, another excellent culinary publication here in St. Louis. My first project for Feast was for an article on Porters Fried Chicken for the September issue that hit the newstands a few days ago. Have you had Porter’s yet? It rocks. It rocks hard.

Don’t let the 90s-era website or the strip-mall store front scare you away, this chicken puts KFC (and just about every other chicken joint) to shame. The two piece special that comes with mashed potatoes, slaw and a roll comes in at a cool $3.59. Juicy and tender chicken with just the right combination of grease and crunchy deep fried goodness…YUM. I’ll be honest, I used this assignment as an excuse to have Porter’s for lunch two days in a row. Had to make sure that I had it covered, right? Hey, I’m dedicated. Sue me.

Best part of Porters? You get a spork! I’m so glad that in this day and age of fancified and overly produced fast food served with forks and such that the lowly spork is still in use in this country. I doubt those mashed potatoes would taste as good with a fork. Or a spoon for that matter. Just say spork a few times and I guarantee you’ll smile. Spork. Spoooooork.